Cabbage African Salad Keto substitute for “Aba-cha”.
This one is for my Igbo sisters. Cabbage African salad, that is “ABA-CHA” made from cabbage instead of cassava.
When we take up the ketogenic lifestyle of eating LCHF (low carb, high fat) meals as Nigerians, we miss our local delicacies so so much. But with a little tweaking of the original recipe, we can have the best of both worlds.
Aba-cha is a meal originally made from dried shredded cassava and is commonly known as the African salad. My guess is that being a mixture of several colors and textures of African origin, it is called an African salad. It can be served as either a meal or a snack.
You can have the original Aba-cha recipe here.
For the Keto compliant version, here we go….
Cabbage African Salad Recipe
Prep Time: 1 hour
- Thinly sliced cabbage – 1kg
- Apple Cider Vinegar – 2 Tablespoonfuls
- Titus Fish
- Crayfish – 3 tablespoonfuls
- Fresh pepper – 2
- Adobo seasoning – 1 teaspoonful
- Palm oil – half cup
- Ash from dried palm fronds or Baking soda – 2 tablespoonfuls
- Garden egg leaves – few leaves for garnishing.
- Cucumber – 1
You will also need:
- Wooden spatula
- Large bowl
Prepare the Cabbage
- Wash and thinly slice your cabbage using a very sharp knife.
- Fill a pot, halfway with water.
- To the pot of water, add 2 tablespoonfuls of Apple cider vinegar and a teaspoonful of salt. The ACV adds acidity to the water.
- When the water boils, pour in the cabbage and allow to soften just a bit. Drain off the hot water and immediately cool off the cabbage with cold water. Squeeze out as much water as you can and set aside.
Prepare the Oil
- Put 2 tablespoonfuls of the ash in a bowl.
- To the ash, add a cup of water and stir very well. Sieve and allow the particles to sediment. Your goal is to use the fluid while discarding the sediment.
- In another bowl, pour in a cup of palm oil.
- Gently add the ash fluid to the oil while stirring vigorously to mix the two together.
- It should change color to look like this.
- Set aside.
Prepare the rest of the Ingredients
- Season and Parboil the Okporoko, kpomo and fish separately.
- Cut up the onion and pepper.
- Remove the seeds from the cucumber, dice and set it aside.
- Fry the fish in palm oil and keep it for the garnishing.
Prepare the Sauce
- You will now use these ingredients pictured below. The cooked Okporoko and kpomo, crayfish and pepper.
- Add these ingredients to the oil mixture earlier prepared.
- Using a wooden spatula, mix very well.
Prepare the Cabbage African Salad
- To the sauce, add the prepared cabbage and mix together.
- Add these ingredients the diced cucumber, onions and some garden egg leaves.
- Adobo seasoning can now be added (optional)
- Your salad is ready, taste for salt and pepper, then add accordingly.
- Garnish and serve with the garden egg leaves and fried fish.
Remember, you can lose weight while eating your regular meals with a few adjustments. Don’t forget to monitor your carbs intake while on a keto diet.
You can also try out these keto friendly recipes.
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